Authentic Lindy's Famous New York Cheesecake

Recipe by Courtly
READY IN: 1hr 50mins




  • For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
  • Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
  • Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
  • Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
  • Wrap and refrigerate for 1 hour.
  • Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
  • Butter a 9-inch springform pan.
  • Detach the sides; set aside.
  • Cut off slightly less than one half of the dough.
  • Break it into pieces, and scatter them over the springform bottom.
  • Press firmly and evenly with your fingertips to make a thin layer.
  • Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
  • Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
  • In- crease the oven temperature to 525 degrees.
  • Shape the remaining pastry into a square.
  • Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
  • With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
  • Cut the pastry crosswise into five 2-inch strips.
  • Reassemble the springform pan.
  • Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
  • Cut what you need from the last strip to fill in the last gap.
  • Refrigerate while you prepare the filling.
  • For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  • Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
  • Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
  • Beat for another 30 seconds.
  • On low speed, beat in the heavy cream.
  • Scrape the mixture into the pan and smooth the top.
  • Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
  • Cool to room temperature on a rack.
  • Cover loosely and refrigerate for at least 6 hours; overnight is best.
  • For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
  • If they are large, slice enough to make 1 cup.
  • Set aside.
  • Place the remaining berries in a medium saucepan and crush with a potato masher.
  • Add the sugar, water, salt, and cornstarch.
  • Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
  • Remove from the heat and add the butter, lemon juice, and reserved berries.
  • Cool to room temperature, then refrigerate until chilled.
  • (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
  • Rinse a knife in hot water, shake off the excess water, and slice.
  • Serve each portion with a spoonful of the strawberry sauce.
  • Refrigerate leftovers.